Slow Sunday · Heritage Recipes
Adapted from The Boston Cooking-School Cook Book, 1918.
Beef Stew with Dumplings
A Boston Cooking-School standard. Chuck simmered slowly with root vegetables, then topped with soft dumplings that steam right on the stew.
TimeAbout 3 hours (mostly hands-off)
Serves6
EaseMedium
CutChuck Roast Prime Dry Aged Angus
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source1 chuck roast (about 3 lbs), cut into 1½-inch pieces
- ¼ cup flour, seasoned with salt and pepper
- 2 tbsp butter or beef fat
- 1 onion, diced
- 4 carrots and 2 turnips, cut in chunks
- 4 potatoes, quartered
- 6 cups beef stock or water
- Dumplings: 2 cups flour, 4 tsp baking powder, 1 tsp salt, 2 tbsp butter, ¾ cup milk
Method
- 1Toss the beef in the seasoned flour and brown in the butter in a Dutch oven. Add the onion and cook 5 minutes.
- 2Add the stock, cover and simmer gently for 2 hours.
- 3Add the carrots, turnips and potatoes and simmer 30 minutes more.
- 4For the dumplings, rub the butter into the dry ingredients and stir in the milk. Drop spoonfuls onto the simmering stew, cover tightly and cook 12–15 minutes without lifting the lid.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.
Slow Sunday · Heritage Recipes
Adapted from The Boston Cooking-School Cook Book, 1918.
Beef Stew with Dumplings
A Boston Cooking-School standard. Chuck simmered slowly with root vegetables, then topped with soft dumplings that steam right on the stew.
TimeAbout 3 hours (mostly hands-off)
Serves6
EaseMedium
CutChuck Roast Prime Dry Aged Angus
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source1 chuck roast (about 3 lbs), cut into 1½-inch pieces
- ¼ cup flour, seasoned with salt and pepper
- 2 tbsp butter or beef fat
- 1 onion, diced
- 4 carrots and 2 turnips, cut in chunks
- 4 potatoes, quartered
- 6 cups beef stock or water
- Dumplings: 2 cups flour, 4 tsp baking powder, 1 tsp salt, 2 tbsp butter, ¾ cup milk
Method
- 1Toss the beef in the seasoned flour and brown in the butter in a Dutch oven. Add the onion and cook 5 minutes.
- 2Add the stock, cover and simmer gently for 2 hours.
- 3Add the carrots, turnips and potatoes and simmer 30 minutes more.
- 4For the dumplings, rub the butter into the dry ingredients and stir in the milk. Drop spoonfuls onto the simmering stew, cover tightly and cook 12–15 minutes without lifting the lid.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.